Carolina explains Jam 101 to a group of Guild members, and a sampling of her lovely jams.
Guild members hulling many pounds of strawberries.
Strawberry & peach jams simmering on the stove, and grape jelly jars waiting to be sterilized.
The fruits of our labor!
3 comments:
well shoot. now that's a gathering i'm sorry i missed. it looks like it was a real "jam-boree!" (yuk, yuk) i always wondered about the boiling-the-jar-thing. my mom used to do it and it seemed like the kitchen was suddenly turned into a chemistry lab. damned that jar whose lid was not indented! I just made some low-rent cherry jam with cherries we picked at a farm upstate in july-we froze them. It's technically "preserves" because i didn't do anything but add some sugar and boil it down. I LOVE CHERRIES!
There's no such thing as low rent jam! Especially if it's cherry! The whole jar sterilization thing really wasn't scary at all- you just put them in a pot of boiling water for 10 minutes and you're good to go.
Cherry jam is the best!
Plum jam runs a close second.
However, overcooked plum jam is a challenge...
I agree, no low-rent. The last batch of jam I made was also frozen. No problemo, it all gets eaten up in a couple of months anyway.
Regarding the overcooked plum jam, I'm saving my jar of the hard-as-a-rock slightly burnt tasting stuff and trying it out as a doctored up plum sauce over pork tenderloin.
It'll be soooooo good, and Lauren will regret tossing out those other reject jars.
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